Tuesday, September 23, 2008

For this week's Tuesdays with Dorie recipe, Michelle of Bake-en selectedthe Dimply Plum Cake (page 41) from Dorie's book, Baking: From My Home to Yours. This came together in two parts...

Round One:Lots of beautiful plums and a full size 8x8 pan.Cut fruit, mix and bake.After 40 minutes, the top was golden and the toothpick came out clean.But when I cut into the cake, it was crazy raw. Like the raw food movement entered the center of my cake. Except for sashimi, I like my food above 115 degrees.

Round Two:This time, based on a few factors (including the sad state of plums at the Farmer's Market), I decided to make 1/4 of the recipe in a little 4-inch pan.

Even though it was a 4-inch pan, I baked it for 40-45 minutes (can't remember now...I just keep hitting "snooze" on the kitchen timer). At 30 minutes, I tented the pan with some aluminum foil.

Yippee! I held off the raw food movement (I just don't understand this, by the way - how can you give up hot soup in the winter??!??!) and it was nicely baked!

Whoo Hoo! My cake and Dorie!

Be sure to check out the other Tuesdays with Dorie bakers! Next week, creme brulee - yes! more torched desserts! :)

42
comments:

I just LOVE the different colors of plums in your top photo. Wow, that's really beautiful. But what gives with the dramatically different baking times, compared to the recipe! Mine was raw around the plums, too.

Raw food movement.. hahah. I had to overbake mine to get it to bake properly. I was almost debating if I should sacrifice the center for the rest of the cake. Luckily, the fruits remoistened it. Raw or properly baked, your pictures are fabulous!

Love your mini 4" version! So freaking cute! Not sure why several TWD bakers had "raw" issues. I baked mine for 40 minutes and it was fine. Maybe it was the bigger fruit in the way since I used cherries? Your pictures are all awesome. Great job!Clara @ iheartfood4thought

Simply beautiful!You should send your first picture to CLICK (the theme is "Crust" this month), I'm sure you'd have a great shot at being the best one as it is visually amazing!Strangely, many have mentionned the raw part under the plums... I didn't. Of course I made them into cupcakes, but still...Wonderful job...

I am grossed out by the raw food movement too. I don't care what they say, you can't turn almond milk into an entree. Your plums look amazing...I have southern california fruit envy. Great photos! -Mary

Your mini is precious. I didn't have any trouble with my first cake, but it was 2/3 recipe, in a round metal pan. When I did 1/2 recipe in a rectangular pottery pan, it seemed a bit trickier, but it did cook through. I baked the cakes in a slightly cooler oven and for longer than Dorie specified. I honestly think I'm going to make it again tomorrow - maybe minis. Great job going round 2 with the tricky footwork of the Dimply Cake.Nancy